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Pecan-Espresso Birthday Cake with Coffee Icing
http://www.biggirlssmallkitchen.com/2011/01/baking-for-others-alex...
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Ingredients
categorized
original
1 1/2 cups sugar
5 1/2 cups pecans halves
2 tablespoons instant espresso powder
14 large eggs, separated
1 3/4 teaspoon cream of tartar
16 ounces Tofutti cream cheese, at room temperature
8 ounces Earth Balance natural shortening, at room temperature
4 ounces Spectrum organic all-vegetable shortening, at room temperature
1 3/4 cups powdered sugar
1/4 cup maple syrup
about 1 1/2 tablespoons coffee extract, or to taste
1/4 cup chocolate-covered espresso beans, coarsely chopped
Ingredients
categorized
original
This recipe is
gluten-free
(some ingredients require gluten-free brands)
Produce
Chocolate-covered espresso beans
(
1/4
cup
)
Pecans, halves
(
5 1/2
cups
)
Cooking & Baking
Cream of tartar
(
1 3/4
teaspoon
)
Earth balance natural shortening
(
8
ounces
)
Maple syrup
(
1/4
cup
)
Powdered sugar
(
1 3/4
cups
)
Spectrum organic all-vegetable shortening
(
4
ounces
)
Sugar
(
1 1/2
cups
)
Drinks
Coffee extract
(
1 1/2
tablespoons
)
Espresso, instant powder
(
2
tablespoons
)
Dairy
Tofutti cream cheese
(
16
ounces
)
Refrigerated
Eggs, large
(
14
)
Preparation
Read recipe preparation on
biggirlssmallkitchen.com
Big Girls Small Kitchen
www.biggirlssmallkitchen.com
All 594 recipes
Social Stats
34.0
Rating
1-100
3
Tweets
19
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Shares
2
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Views
19
PinterestPins
Recipe Stats
Published January 20, 2011 (2 years ago).
6 people saved this recipe.
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